Oriental sweet potato soup

Gluten free
Vegan
Asian
DinnerSoup2-3 large bowls20 minutes preparation
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This is what you need

Sweet potato350 g
Red onion1
Garlic1 clove
Curcuma ginger latte1 tbspCoconut milk 80%200 mlVegetable stock cubes miso1
Water500 ml
Lemon1/2
Chickpeas (in a jar)220 g
Coriander10 g

Kitchenware

Blender

This is how you make it

  1. Peel the sweet potatoes and cut them into small pieces. 
  2. Chop the onion and fry this in a pan sprinkled with olive oil for 2 minutes, until translucent.
  3. Crush the garlic and add this, along with the turmeric ginger latte. Stir fry for 1 minute, until it begins to release a fragrance.
  4. Add the sweet potato and fry for 2 minutes. Then add the coconut milk and water. Simmer gently for 20 minutes, until the sweet potato is soft.
  5. Squeeze the lemon and add this at the last moment. Puree the soup and then add the chickpeas. Do you have more time? Then garnish with these roasted chickpeas.
  6. Garnish with (finely chopped) coriander.

Tip(s)

  • Keep the aquafaba (chickpea liquid) for another recipe, eg the matcha cocktail!